Mycomaterials from Agave Bagasse: A Valorization Strategy for Sustainable Tequila Packaging
2025
Flavio A. de Anda-Rodríguez | Mariana R. Corona-Ramírez | Carlos D. Patiño-Arévalo | Marco A. Zárate-Navarro | Ana I. Zárate-Guzmán | Luis A. Romero-Cano
A sustainable strategy is proposed for the valorization of solid waste from the Tequila industry through the development of bio-packaging for Tequila bottles using mycelium from Ganoderma lucidum. The fungus was isolated from Bosque de la Primavera (Jalisco, Mexico) and cultivated on lignocellulosic substrates: agave bagasse and corn stover. These agricultural residues were dried, ground, and pasteurized to optimize their performance as growth media. Their structural integration before and after fermentation was evaluated using optical microscopy. The high cellulose and hemicellulose content of both substrates supported robust mycelial development, enabling the formation of moldable materials through solid-state fermentation. After growth, the mycelium colonized the substrate, forming a functional mold adapted to the geometry of a Tequila bottle prototype. The molded parts were dried to halt fungal activity, prevent fruiting, and stabilize the structure. Physical and mechanical characterization showed competitive performance with regard to bulk density (0.11 ±: 0.1 g cm&minus:3), water absorption (78.1 ±: 4.2%), and high impact resistance (evaluated via Solidworks simulation). A life cycle assessment revealed that mycelium packaging has a significantly lower environmental impact than expanded polystyrene. The material supports circular economy principles within the Tequila production chain.
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